Pasta with cherry tomatoes and pine nuts

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Pasta with cherry tomatoes and pine nuts

Pasta with cherry tomatoes and pine nuts

Number of people

500 g pasta (farfalle, butterfly... your choice)

500 g cherry tomato

8 dried tomatoes in oil

10 black olives

1 handful of pine nuts

1 bunch of basil


1 tablespoon sugar

Preparation: 10 min
Cooking time: 15 min
Step 1
Prick the cherry tomatoes with a small needle (they will return juice when cooked without bursting).
Step 2
In a frying pan, pour 4 tablespoons of the oil from the dried tomatoes (otherwise the olive oil will do), heat.
Step 3
Add the cherry tomatoes and a tablespoon of sugar (brown sugar... it's better).
Step 4
Give a few turns of the pepper mill (be careful not to salt too much or not too much because of the olives and dried tomatoes).
Step 5
Add the dried tomatoes cut into strips or cubes, pine nuts, and pitted and diced olives.
Step 6
Let it confess for about fifteen minutes. At the end of cooking, coarsely chop the basil so that it retains all its flavour.
Step 7
Meanwhile, cook the pasta in salted water, respecting the time indicated on the package. At the end of cooking, drain and lightly oil (a spray allows you to have a light hand!).
Step 8
Pour the pasta into a serving dish, tomatoes on top, and a little parmesan cheese next to it for the gourmands.
I add my grain of salt

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